Homemade Dashi, the essential stock

⏱ 15 min 👥 1 L

Dashi is the foundation stock of Japanese cuisine, prepared from kombu (kelp) and katsuobushi (dried bonito flakes). Simple yet precise: it must never boil vigorously, otherwise it will become bitter. To strain it without losing a single bonito flake, a fine-mesh strainer makes all the difference.

Preparation

Infuse the kombu
Soak a piece of kombu in cold water for at least 30 minutes, ideally overnight.
Heat gently
Bring the water and kombu to a gentle heat, and remove the kombu just before boiling.
👉 Tip: water that boils hard makes dashi bitter, so remove the kombu at the first signs of simmering.
Add the katsuobushi
Add the dried bonito flakes off the heat, and let infuse for 2 minutes without stirring.
Strain
Strain through a fine-mesh strainer to obtain a clear, fragrant stock.

Culture

Dashi in daily life
In a Japanese kitchen, dashi is never bought in a carton: it is prepared every morning or kept for two days in the refrigerator, the quiet foundation for both miso soup and noodle broths.

The Tool

Miso strainer, wooden handle

Its fine mesh catches even the smallest bonito flakes, for a clear stock without any residue. Designed for miso, it works just as well for straining dashi.

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